Roasted Parsnip Chocolate Cake – From Leftovers

There are few things more satisfying than a delicious bake. Unless of course you know you just reinvented & up-cycled your leftovers! Parsnips, the new carrot. And instead of grating raw parsnips to bake with, take them at their best, roasted and sweet. The basic recipe here is a variation on The Great British Bake Off, Winter Kitchen Banana and Chocolate Loaf. A sweet, moist, filling slice of cake (nothing like a fruit cake, for those who’re not fans!). The perfect accompaniment to a mid-morning break, and afternoon tea.

Roasted Parsnip Chocolate Cake – From Leftovers

(Serves 8-10)

150g unsalted butter

185g light brown sugar

2 large eggs, beaten

1 tsp bicarbonate of soda

pinch of salt

150ml sour cream (or plain runny yoghurt)

250g of leftover roasted parsnips*

60g dark chocolate, finely chopped

* 250g of leftover roasted parsnips is about 350g (or 4 medium sized) raw parsnips. My roasted parsnips were seasoned with salt, pepper and thyme. This really is a dish for your leftovers, so season the parsnips the way you like them best. No special treatment needed for this recipe!

Delicious roasted parsnip leftovers

Whisked in a food processor

…And ready to bake with!

METHOD: 1. Pre-heat the oven to 180 C/ 350 F. Lightly grease a 2 litre (1kg) loaf tin with butter; dust with flour, then set aside. 2. Use a foodprocessor to mash the leftover roasted parsnips. Set aside. 3. Beat the unsalted butter together with the light brown sugar until light and fluffy. Gradually add the eggs whilst beating. 4. Combine the flour, bicarbonate of soda and salt. Sift them into the fluffy butter & egg mix, and beat until incorporated. 5. Gradually add the soured cream. 6. Stir in the mashed parsnips and finely chopped chocolate. 7. Scoop the mixture out into the pre-prepared loaf tin and level the top. 8. Bake in the middle of the oven for about 1 hour, until a skewer inserted into the middle of the loaf comes out clean (except for perhaps some chocolate). 9. Let the cake cool in the tin for about 15 minutes before turning it out onto a wire rack to cool completely. Voila!

I’m absolutely convinced roasted veg in cakes is the way to go!! Carrot cakes too 🙂
…Roasted root vegetables are WAY sweeter than raw. This one was with leftovers…Frugal cake! And I absolutely loved the tint of a flavour that you just couldn’t put your finger on, that was definitely the thyme and pepper that had been on the roasted parsnip.
I’m working on a theory that you can probably replace banana in a lot of recipes with roasted veg instead. You get the same consistency and binding possibilities when you mash them!

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Hi, i'm Steph, blogger and mama to three. When I'm not writing about family life and food, I'm passionate about social media strategies, entrepreneurship, chocolate and church.
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